Place the cauliflower and water in a microwave-safe dish.Cover and cook on high for 4-½ minutes and stir.Cook 4-6 minutes longer or until tender.Drain.Combine sour cream, chives, salt and pepper and spoon over the cauliflower.Sprinkle with cheese.Microwave, uncovered, on high for 1 ½ minutes or until cheese is melted.

Combine pudding mix and milk in a microwave-safe bowl.Mix with a whisk.Cook for 1 minute on high.Stir and cook 2 minutes longer.Stir again and cook 1 minute.Stir and cook 2 more minutes or until mixture comes to a boil.

Spread the heated beans on a warm tortilla.Place a frankfurter on top.Sprinkle with cheese and roll up the tortilla.Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.Serve with the salsa of your choice.

Peel potatoes only if the skin is tough, otherwise, just scrub and rinse them.Cut potatoes vertically, into thin slices, but not all the way through.Lay a spoon next to the potato to prevent knife from cutting all the way through.A wooden spoon works great.Put potatoes in a baking dish.Fan them slightly.Sprinkle with salt, and drizzle with the melted butter.Sprinkle with herbs.Bake potatoes at 425 degrees for about 50 minutes.Remove from oven.Sprinkle with cheeses.Bake potatoes for another 10-15 minutes until lightly browned, cheeses are melted, and potatoes are soft inside.Check for doneness with a fork.To microwave:Prepare potatoes as above, and place in a microwave safe dish or pan.Sprinkle with melted butter and herbs.Microwave on High power for 10 minutes, rearranging the potatoes after 5 minutes if your microwave does not have an automatic turn table.Let rest for 5 minutes.Sprinkle with grated cheese and Parmesan cheese.Microwave for another 4-6 minutes on High power until cheeses are melted, and potatoes are soft.Sprinkle with salt, and serve.

In a cup or small bowl, mix together the unpopped popcorn and oil.Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt.Fold the top of the bag over twice to seal in the ingredients.Cook in the microwave at full power for 2 ½ to 3 minutes, or until you hear pauses of about 2 seconds between pops.Carefully open the bag to avoid steam, and pour into a serving bowl.

Spread 1 tablespoon of peanut butter onto each English muffin half.Top each one with a few apple slices.In the microwave, melt together the brown sugar, margarine and cinnamon, stirring frequently until smooth.Drizzle the cinnamon mixture over apple slices.

Melt butter in a 4 quart glass casserole dish in the microwave.Stir in the brown sugar, nutmeg, cinnamon and water.Microwave on high for 1 minute.Stir in the nuts so they are well coated.Microwave for 4 to 5 additional minutes on high, stirring every minute.Spread cooked nuts out onto parchment or waxed paper to cool.

Spread the apples evenly in an 8 inch square glass baking dish.A deep dish glass pie plate will also work.In a medium bowl, mix together the melted butter, brown sugar, oats, flour, cinnamon and allspice.Sprinkle this topping evenly over the apples.Cook on full power in the microwave for 10 to 12 minutes, until apples can easily be pierced with a knife.

Place butter in a microwave-safe 9-in.pie plate.Cover with waxed paper; microwave on high for 30-40 seconds or until melted.Add ham, onion and green pepper.Cover and cook on high for 2 minutes.Stir in eggs, salt and pepper.Cover and cook on high for 1-½ to 2-½ minutes or until a knife inserted near the center comes out clean.Let stand for 3 minutes or until completely set.Cut into wedges.

Place 24 small foil candy cups in miniature muffin cups or on a baking sheet.Spoon ½ teaspoon pecans into each; set cups and remaining pecans aside.In a 2-qt. microwave-safe bowl, combine chocolate and butter.Microwave at 50% power for 1-½ to 2 minutes or until melted.Stir in cream and extract.Beat with an electric mixer until slightly thickened, scraping sides of bowl occasionally. Immediately pour into prepared cups.Top with remaining pecans.Refrigerate until set.

n covered 2-qt. microwave-safe dish, cook bacon on high for 4-5 minutes or until crisp.Remove with slotted spoon to drain; set aside.Drain clam juice into the drippings.Stir in potatoes and onion.Cover and cook on high for 8-10 minutes or until potatoes are tender, stirring once or twice.Stir flour into ¼ cup of milk; add to potato mixture.Stir in salt, pepper and remaining milk.Cover and cook on medium for 6 minutes, stirring once or twice.Let stand for 3-5 minutes.Stir in clams and butter.Garnish with bacon and parsley.

In a microwave-safe bowl, whisk together the sugar and eggs until smooth.Stir in lemon juice, lemon zest and butter.Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.Remove from the microwave, and pour into small sterile jars.Store for up to three weeks in the refrigerator.

Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer.Keep warm over low heat.In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes.Add the onion to the dish, and stir to coat.Cook in the microwave for 4 more minutes.Add the uncooked rice, and stir to coat with oil.Cook for another 4 minutes.Pour the simmering chicken broth into the rice, and stir.Cook in the microwave for 9 minutes.Stir, then microwave for another 9 minutes.If you want a creamier risotto, add ¼ cup of warm water, and cook for another 2 minutes.Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.

Slice cabbage and cook until done.Drain well Stir together the rest of the ingredients and blend with the cabbage.Place into a buttered baking dish, sprinkle with more parmesan and bake until a knife inserted in the center comes out clean.May be done in the microwave:Cook cabbage 5 to 6 mins in microwave.Then bake 7 to 8 minutes microwave.Very easy, simple but tasty.

In a medium saucepan over medium heat, combine cocoa, butter and condensed milk.Cook, stirring, until thickened, about 10 minutes.Remove from heat and let rest until cool enough to handle.Form into small balls and eat at once or chill until serving.

In a microwave, melt 1 cup chips; set aside.In a large mixing bowl, cream butter and sugar.Add eggs, one at a time, beating well after each addition.Beat in melted chips and vanilla.Gradually beat in flour.Spread half of the batter into a greased 8-in.Square baking dish.Bake at 325 degrees F for 15-20 minutes or until golden brown.Spread with jam.Stir remaining chips into remaining batter.Drop by tablespoonfuls over jam; carefully spread over top.Sprinkle with almonds.Bake for 30-35 minutes or until golden brown.Cool completely on a wire rack.Cut into squares; cut squares in half.

Preheat oven to 350 degrees F (175 degrees C).Turn acorn squash upside down onto a cookie sheet.Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Clean a fresh cauliflower and remove all of the green leaves.Cut out enough of the core so that you can place the cauliflower on a plate securely.Cover the plate and cauliflower with a deep bowl allowing the bowl to slightly overhang one side of the dish to vent.Cook on high for 7 minutes per pound.When the microwave finishes, remove the dish and paint on the mustard.Cover with 3 slices of cheddar cheese (FF works fine) and recover the plate with the bowl.Let the cauliflower sit like that for about 5 minutes.